Slow-Cooker Thai Chicken
A super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.
Servings: 4
Ingredients
- ¾ cup hot salsa
- ¼ cup chunky peanut butter
- ¾ cup light coconut milk
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon white sugar
- 2 tablespoons grated fresh ginger
- 2 pounds skinless chicken thighs
- ½ cup chopped peanuts for topping
- 2 tablespoons chopped cilantro for topping
Instructions
- Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
- Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
- Garnish with peanuts and cilantro before serving.
Notes
Chicken thighs really taste better than using breast meat which dries out in the crock pot – and thighs are more economical.
The strength of the hot salsa dissipates when cooked, so this dish is not too spicy. You may even want to serve hot-sauce as an accompaniment. Regular coconut milk can replace the low-fat, if desired. If you don’t have chunky peanut butter, use regular peanut butter.
